Baked Ricotta Cheese Crepes
Ingredients for Crepes:
1 cup milk
1/2 cup all-purpose flour
pinch of salt
1 tbsp agave syrup
1/2 tbsp canola oil
3-4 tbsp unsalted butter
In a blender, combine the milk, egg, flour, salt, agave syrup, oil and blend until smooth. Transfer to a bowl, cover and refrigerate for half on hour.
In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Pour in 1/3 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat to make 4 to 6 crepes.
Ingredients for a ricotta cream:
475 g extra firm ricotta
1 lemon zest
1 lemon juice
3 tbsp agave syrup
1 tbsp vanilla
Spread 3-4 tbsp ricotta mixture over each crepes , roll them and cut in four pieces.
Ingredients for the sour cream mixture:
2 cup sour cream
1 sachet vanilla sugar
2 tbsp agave syrup
Butter of a heatproof casserole dish, and laying the crepes party line, slightly to each other by sliding the cut nicely visible.
For the sour cream mixture mix sour cream, eggs, vanilla sugar and syrup, then spread on top of the crepes .
Bake on 350 F until (approx. 20 minutes) the top is slightly browned.Served warm.